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The picture made me drool. And as I read on the ingredients they are achievable and might not cost much.
My problem though is taucheo. Is it that one in bottle and it is a fermented soy and colored red. It it is what it is, then we have that in the supermarket.
Actually, this recipe is very easy to make, since the fish is just steamed.
With the sliced ginger too, it will not be so “fishy” to the taste.
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I always use black beans in my cooking. I would cook bitter gourd with some slices of pork and put in black beans. Though, to make my bitter gourd not that bitter, I soak it first (sliced already ) in a bowl with a tablespoon of salt .
Then after a few minutes I would pour out the water. Then, I put the bitter gourd last for just about a few minutes so it is crispy to bite.
But I haven’t tried putting black beans in chunks of chicken. I know this is a tasty recipe because of the black beans. I will give this recipe a try too.
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I don’t know that black beans can be used for a chicken recipe. I use fish for that recipe; I add bitter gourd and some tomatoes into it. Thanks for posting this, I will try it.
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A well detailed recipe! Kudos !
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I love potato cakes. But it never occurred to me to eat them with a sauce.
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Saved and shared to Pinterest.
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This is similar to Coconut Buffy prepared in India. Instead of Mungo Beans, we add some dry fruits. We add some cocoa or Pista also. This dish resembles in all aspects the Coconut Buffy. If we add some Basin also the texture becomes very nice. This can be stored easily for 20 days in a container. Can we preserve the Coconut Pudding with Mungo beans for 2 weeks?This is looking great with smooth texture.